Homemade Link Sausage

• 17 lbs pork shoulder, butts 23 pounds of lamb and 5 pounds of pork back fat all ground up together
• 8 cups Burgundy wine
• 2 12 cups salt
• 23 cup sugar
• 3 13 tablespoons ground sage
• 3 13 tablespoons allspice
• 23 tablespoon ground cloves
• 1 14 tablespoons nutmeg
• 8 13 tablespoons ground pepper (if you like pepper corns add some too. I hate them as they get stuck in my teeth)
• 1 13 tablespoons fresh diced fresh garlic
• 2 12 tablespoons dried mint flakes (if you want)

1. In a large pot combine all ingredients.
2. Pat out meat on large table and poke holes with fingers and pour on a couple of cups of the mixture and let it soak inches Repeat until liquid is gone.
3. Mix well and stuff into hog casings.
4. Freeze for up to 6 months or use.
5. If making salami tie off each link and hang by string so no weight is on the link themselves.
6. Hang for appx 2 weeks in 50 degree temp.
7. To cook fresh sausage boil, grill or broil until internal temp of 165.

pork shoulder, burgundy wine, salt, sugar, ground sage, allspice, ground cloves, nutmeg, ground pepper, garlic, mint flakes

Taken from www.food.com/recipe/homemade-link-sausage-525266 (may not work)